• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to the tea industry and concerns methods for extracting aromatics from tea. The goal is to increase the efficiency of the process and reduce the loss of aromatic substances. The volatile aromatic components are removed from the moistened tea with the help of a humid inert gas by distillation in a carrier gas stream at 60 - 95 ° C. Selectively dehydrate a stream of moist inert gas containing volatile aromatic components. Then, volatile aromatic substances are passed through a dry inert gas stream through dry tea to re-aromatize it. In this way, almost complete removal of the aromatic substances from the tea is achieved without causing any damage to them, so that subsequent aromatization again results in tea with good taste. 15 hp ff.
    公开号:SU1602386A3
    申请号:SU874203763
    申请日:1987-11-27
    公开日:1990-10-23
    发明作者:Шютц Эрвин；Фолльбрехт Хайнц-Рюдигер
    申请人:Скв Тростберг Аг (Фирма)；
    IPC主号:
    专利说明:

    The invention relates to a method for the removal of aromatics from black or green tea and after it has been given.
    The proposed method is used to obtain no black tea caffeine, because when removing caffeine from fermented tea. As a rule, problems arise, CBHsaHHF.ie with aromatic substances (change in aromatic profile). It is advisable to first remove the volatile aromatic components from the tea, then remove the caffeine from it, and then re-soak the tea containing the caffeine that has been removed from it with the aromatic ingredients. . .
    KOfbenH is removed from the bath using both organic solvents and compressed gases.
    - Desaromatization is known, i.e. , removal of volatile aromatic from tea. components that are technical use primarily for the manufacture of soluble tea. The extraction of aromatic components, 7, is used either by steam distillation or vacuum distillation. The disadvantage of steam distillation is the presence of relatively high temperatures, which can easily cause damage to chromium-aromatic substances, as well as the need to apply technically sophisticated methods for the subsequent saturation of tea with aromatic substances. This is usually done by extraction with the aid of or05 O ND
    WITH
    00 SG5

    O4
    a solvent, the removal of which bp residue is more closely connected with the solution of the complex problem.
    Distillation in vacuum is also associated with technical difficulties, both in terms of the requirements imposed on the apparatus, and with regard to the subsequent condensation of aromatic substances at very low temperatures. Raturah. According to the well-known multistage method, in the first stage of treatment, aromatic substances should be separated from dry tea using dry supercritical CO / and then caffeine is selectively extracted in the second stage using moist supercritical CO, and finally, the flavored flavors are again added to tea. However, in this way, it is not possible to remove the aromatic substances in the first stage completely, so that the subsequent removal of coAein causes the loss of aromatic substances. Another disadvantage is relative to the cost of aromatic vegetation using supercritical gases.
    The aim of the invention is to increase the efficiency of the process and the cost, even the loss of aromatic vegetation
    The proposed method consists in removing the volatile aromatic components from the moistened tea with the help of a humid and ерт grating gas. the carrier gas flow at a temperature of 60-100 ° O (stage a); selectively dehydrate a stream of wet inert gas containing volatile aromatic components (b), and then through dry tea. in order to re-aromatize, I pass volatile aromatic substances in a stream of inert gas (c).
    At the same time, it is possible to achieve almost complete removal of aromatic substances from tea without causing any damage to them, and subsequent revomatization again results in tea with a good taste. According to the present invention -. In order to achieve a moisture content of preferably 15–40% by weight, the treated tea is first moistened with tea. Obtaining the required moisture content can be easily achieved by adding the amount of water needed in each case to more than -1 or less than cvxoMy tea in the approach of 1ch mixture
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    proper installation and subsequent mixing to achieve {normalized moisture distribution. Tea is here understood to mean tea leaf and obtain it from it by grinding, compaction, and the like. products.
    The moistened tea thus obtained is subjected to distillation treatment in a carrier gas stream, and the volatile aromatic components of the tea are removed by distilling a stream of moist inert gas. Distillation in a carrier gas stream is carried out at normal pressure and using conventional technical devices and proceeds at a temperature of 60-90 ° C, preferably at 70-80 ° C, in order to protect the aromatic substances from thermal effects. However, higher pressure parameters may occur.
    Distillation in a carrier gas stream is carried out using a moist inert gas, since only in this way can the chemical conversion of aromatics be largely avoided.
    Inert gas. Should be understood as such gases which, at the indicated distillation temperatures, do not cause a change in volatile aromatic substances and do not raise doubts as to their safety for health. This should include, above all, nitrogen, carbon dioxide and noble gases such as argon.
    The relative humidity of the inert gases used should be more than 60%, preferably 80-90%.
    The amount of inert used. The gas can vary widely and ranges from 100 to 5000 liters of inert gas per 100 g of tea to be processed.
    The stream of inert gas containing aromatic components is passed through the contact zone through the contact zone with a copper surface, in particular, through copper chips. Thanks to this we can. ) to avoid the occurrence of undesirable aromatic substances in aromatized tea due to exposure to temperature and humidity. This embodiment is recommended to be applied primarily then.
    when distillation is carried out at temperatures Bbmie NF with. Copper chips with a particle size of preferably 1-5 mm are used, for example, in an amount of 1-1POg per 1 kg of tea. Other copper products are also suitable, for example copper or copper coated pipes.
    After passing through the distillation zone in the second stage, water is selectively taken from an inert gas stream containing volatile aromatic substances. This can be accomplished in various ways. For example, it is possible to condense water from a moist inert gas containing aromatics and reheat the mixture from inert gas and the aromatics left after water separation.
    Condensation of water is advisable to lower the temperature below 30 ° C, preferably to 25-45 ° C. At the same time, it is necessary to ensure that the temperature difference between distillation and condensation does not exceed approximately, since otherwise there would be a danger of condensation not only of water, but also of aromatic origin.
    After separation of the water, the remaining mixture of inert gas and aromatics is again heated, preferably at 20-40 ° C.
    Selective removal of water is achieved by only partially condensing it and then removing the remaining moisture from the mixture of inert gas and aromatics as a result of its adsorption by hydrophilic
    means. I
    Partial condensation may be stunted; for example, at a temperature of 50-60 ° C, when a significant portion of the water condenses and no aromatic condensation occurs. After that, a mixture of inert gas and aromatic substances, containing residual moisture, is passed through a bed of flowing hydrophilic agent. In this case, the hydrophilic agent is chosen so that only water without aromatic substances is adsorbed. For this purpose, the material with the properties of a molecular sieve and sodium sulfate were well established for this purpose.
    -


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    After selective removal of water, the stage of aromatization begins (c), in which tea with aromatics removed and, if necessary, Also, caffeine (using compressed gases or solvents such as methylene chloride, ethyladetate, or water) is again injected with aromatic substances. Other tea can also be used. For this, a mixture of inert gas and aromatic substances is transferred evenly and intensively with the flavored tea or passed through him The tea to be flavored is in a dry state, i.e. its moisture content should not exceed 10 wt.% in order to achieve optimal re-aromatization. Therefore, the tea that does not contain aromatic substances, obtained in stage a, must be dried before re-aromatization (and after caffeine removal). Drying can be easily carried out in conventional technical installations, since it does not damage the aromatic profile.
    The proposed method is especially suitable for continuous production, since the inert gas, after tea is re-aromatized, does not need to be cleaned, after appropriate humidification and (if necessary) heating, can be again brought to stage 35, distillation.
    The proposed aromatized tea is distinguished by its good taste and is superior to tea prepared by conventional methods designed to remove caffeine. The pre-Log method is also suitable for enhancing or altering the aroma of tea obtained after any pre-treatment.
    Example 1.70 g of black tea is moistened with water to a moisture content of 30% by weight and distilled at a distillation unit for 2 hours at 80 ° C together with 1000 liters of nitrogen, which was moistened with water and had a relative humidity of approximately 90%. The content (the aromatic substances of the gas is directed through 20 cm of the contact area with copper chips and cooled to 40 ° C to condense the water. After the separation of the condensation water, the gas stream is heated
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    up to 55 ° C and 70 g of tea with aromatics removed and a moisture content of 6 wt.% are passed through the filling, from which caffeine was previously removed using supercritical carbon dioxide. Then the gas is again heated, saturated with water and returned to the distillation stage,
    The flavored tea is tasted and when compared with the original tea, from which caffeine and aromatics have been removed, is preferable.
    EXAMPLE 2: 70 g of black tea is moistened with water to obtain a moisture content of 30% by weight and distilled at a distillation unit for 3 hours at 70 ° C together with 1500 liters of nitrogen, which has been moistened with water and had a relative humidity about 90%. The contents of the aromatics gas is directed through a 20 cm contact area with copper chips and cooled to 30 ° C for condensation of water. After separating condensate water, the gas stream is heated to 50 ° C and 70 g of cake are passed through aromatics are removed, and then caffeine with supercritical carbon dioxide. The humidity of this tea is 6.5%. After passing through, this mixture of recirculating gas is again heated and saturated with water. The flavored tea is tasted and when compared with the original tea, from which aroma substances and caffeine were removed from example 1, is preferable.
    Example 70 g of black tea are moistened with water to obtain a moisture content of 30% by weight and in a distillation unit are distilled for 1.5 hours at a temperature of 90 ° C together with 600 liters of nitrogen, which has been moistened with water and had a relative humidity of approximately 85% The aromatic gas containing gas is directed through 20 cm of the contact area with copper chips and cooled to condensed water to –40 ° C. After separating the condensed water, the gas stream is heated to 60 ° C and 70 g of gas are passed through before that with the help of this latsetata was remove the caffeine. The humidity of this tea is 0
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    em 6 wt.%. After passing through the filling, the gas is again heated and saturated with water.
    In the comparative tasting, pre-flavored tea was preferred over tea, from which caffeine was removed with ethyl acetate.
    Example 4. From 70 g of tea aromatic substances were transferred according to anology with the conditions of sample 1 in 70 g of tea with caffeine and aromatic substances removed. However, unlike Example 1, the nitrogen stream is not cooled for the purpose of condensing the water contained in it, but cooled only to the temperature (the condensed water is removed), then it is passed through the packaging 1000 g of molecular sieve and, finally, through 70 g tea with aromatics removed from it and caffeine removed with | CO2.
    Re-flavored tea was tasting and more preferable when compared to the original tea.
    Example 5. A distillation apparatus was continuously charged on top of 140 g / h of black tea with a moisture content of 30% by weight and the same amount was continuously discharged from the bottom. Tea, using 1500 l / h of nitrogen and relative humidity of about 90%, is subjected to continuous distillation of the carrier gas at a temperature of 85 ° C. A gas with aromatic substances was conducted through a contact area, filled with 50 g. copper shavings and water condenses
    by cooling to 35 ° C. Then
    about.
    The gas flow is heated to 55 Cu through a tank into which dry, de-aromatized tea is continuously charged at the top of 100 g / h, and discharged from below. The stream is then reheated, moistened and removed from the distillation stage.
    Opp is finished in 5 hours, Re-aromatized tea is preferable as compared to decaffeinated and dearomatized tea.
    Example 6. Analogously to example 1 and 14 experiments were de-aromatized and then re-aromatized in each case 70 g of black tea, respectively, and the conditions and method of example 1, the gas stream with aromatic substances being passed through the contact area filled with South copper strand
    All samples from 14 experiments were tested for comparison with decaffeinated and de-aromatized tea and preferred to the latter.
    Example 7: 70 g of black tea is moistened with water to a moisture content of 30 May and in a distillation apparatus is distilled for 2 hours at a temperature of BO C with 1000 liters of carbon dioxide moistened with a relative humidity of approximately 90% water. The gas infused with aromatic substances is directed through contact part-ca (15 cm) of copper shavings and cooled to condense water to 45 ° C.
    The gas stream after separation of condensation, o.
    The heated water is heated to 60 ° C and is directed through a bed of 70 g of de-aromatized tea with a moisture content of 6% by weight, which has been previously decanned with supercritical carbon dioxide. The humidity of this tea is 6%. After filling the tea, the gas is reheated, filled with water and sent back to the distillation cascade. The flavored tea is tasted and it has advantages over the used decaffeinated and de-aromatized tea.
    Example 8..70 g of black tea is dearomatized under the conditions of example 7 with argon and also under the conditions of example 7, 70 g of tea, previously de-aromatized and decaffeinated with supercritical carbon dioxide, are scented with aroma. Flavored tea is tasted in comparison with the used decaffeinated tea and it has advantages.
    Example 9. 70 g of black tea is moistened with water to a moisture content of 30 wt. and in a distillation apparatus, for 3 hours, distillate the carrier gas at a temperature of 70 ° C with 2000 liters of nitrogen, humidified with a relative humidity of approximately 90% water. The gas saturated with aromatic substances is cooled to condense water up to 30 ° C. The gas stream, after separating the condensed water, is heated to 45 ° C and directed through a bed of 70 g of tea, which had previously been dearomatised and decaffeinated using

    supercritical carbon dioxide, then heated again, saturated with water and sent back to the distant cascade. The flavored tea is tasted and it has advantages over the used decafied and de-aromatized tea.
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    权利要求:
    Claims (16)
    [1]
    1. A method of removing aromatics from tea, involving the extraction of aromatics from tea using an inert gas, separating the aromatic substance from the inert gas and introducing aromatic substances into the tea, characterized in that, in order to increase the process economics and reduce the loss of aroma - mathematically, the extraction of aromatic substances is carried out by distillation in a stream of a moist inert carrier gas at 60–95 ° C, and the separation of aromatic substances from the carrier gas is carried out by selective selection of aha
    [2]
    2. A method according to claim 1, characterized in that the water content in the tea before extracting the aromatic substances is maintained at tS 40% by weight.
    [3]
    3. The method according to claim 1, which differs from the fact that the distillation in the carrier gas flow is carried out at 70-80 ° C.
    [4]
    4. The method according to claim 1, characterized by the fact that nitrogen is used as the inert gas.
    [5]
    5. The method according to claim 1, differing from that with the fact that the relative humidity of the inert gas during distillation in a stream of carrier gas is supported by 80-95%.
    [6]
    6. The method according to claim 1, about tl and h a yu and with the fact that for every 100 g of tea use 100-5000 l of inert gas.
    [7]
    7. The method according to claim 1, differing from that with the fact that the selective removal of moisture from the spore (determined by supplying an inert carrier gas with aromatic veins; through the contact area with the copper surface.
    [8]
    8. The method according to claim 7, distinguished by the fact that copper chips are used as the contact zone.
    which take in the amount of 1-100 g per 1 kg of tea.
    [9]
    9. The method according to claim 1, characterized by rt and the fact that selective selection of moisture is carried out by condensation at a temperature below followed by heating the mixture of inert gas and aromatics at 20-40 C.
    [10]
    10. Method by. item 9, about tl and h and y - Q y and with the fact that condensation is carried out at 25-45 ° C.
    [11]
    11. Method pop.1, different from and with the fact that selective selection of 15 moisture is carried out by partial | condensation and subsequent adsorption of uncondensed moisture by hydrophilic agents.
    160238612
    [12]
    12. The method according to claim 11, characterized in that the partial condensation is carried out at 50-60 s.
    [13]
    13. The method according to claim 11, characterized in that the material with the properties of a molecular sieve is used as a hydrophilic agent.
    [14]
    14. A method according to claim 1, characterized in that the moisture content of the tea prior to the introduction of the aromatic substances is maintained at 10% by weight.
    [15]
    15. The method according to claim 1, wherein the method is carried out continuously.
    [16]
    16. The method according to claim 1, about t l and
    due to the fact that caffeine is extracted from tea using solvents before the introduction of aromatic substances.
    This results in partial condensation at 50-60 s.
    13. The method according to claim 11, characterized in that the material with the properties of a molecular sieve is used as a hydrophilic agent.
    14. A method according to claim 1, characterized in that the moisture content of the tea prior to the introduction of the aromatic substances is maintained at 10% by weight.
    15. The method according to claim 1, wherein the method is carried out continuously.
    16. The method according to claim 1, about t l and
    due to the fact that caffeine is extracted from tea using solvents before the introduction of aromatic substances.
    Compiled by T. Sokolova Editor L. Grathillo Tehred L. Serdyukov a
    Order 3280
    Circulation 49.7
    VNIIGSH of the State Committee for Inventions and Discoveries at the State Committee for Science and Technology of the USSR. 4/5 Moscow, Zh-35, Raushsk nab. 113035
    Production and Publishing Combine Patent, Uzhgorod, st. Gagarin, 101
    Proofreader L. Beskid
    Subscription
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    同族专利:
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    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    DE19863640967|DE3640967A1|1986-11-29|1986-11-29|METHOD FOR DEAROMATIZING AND THEN REAROMATIZING TEA|
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